Pressure Cooker Nepali Goat Curry with Warm Spices

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender goat meat slowly cooked in a fragrant blend of Nepali spices using a pressure cooker for a rich, hearty curry. This Nepali-inspired curry recipe, ready in about 55 minutes, pairs goat meat, cubed, mustard oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb goat meat, cubed
• 3 tbsp mustard oil
• 1 large (150 g) onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 medium (120 g) tomato, chopped
• 1 tsp cumin seeds
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 1/2 tsp salt
• 1 1/2 cups water
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 3 tbsp mustard oil in a pressure cooker over medium-high heat until shimmering. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 large finely chopped onion and cook for 5-6 minutes until golden brown and soft.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
4. Step 4: Add 1 lb cubed goat meat and sauté for 5 minutes, turning to brown all sides.
5. Step 5: Mix in 1 medium chopped tomato, 2 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 1/2 tsp salt; cook for 3 minutes until the tomato softens and spices coat the meat.
6. Step 6: Pour 1 1/2 cups water, stir well, then secure the lid and cook under pressure for 25 minutes on medium heat.
7. Step 7: Release pressure naturally, open the lid, and simmer uncovered for 5 minutes if needed to thicken the curry.
8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving hot with rice or flatbread.